Happy Birthday Hubby!
Who wouldn't want this fabulous cheesecake for their birthday? Now that's a question.
My husband and I always joke that it was part of our prenuptuials that I had to learn to make a mean cheesecake. He informed me that I have succeeded. :)
Silky-smooth cheesecake that's the pefect amount of sweet, perfect amount of tanginess.
All decked out and bejewelled with fresh, glazed berries.
And what was my request in our prenups you might ask?
No whipping your wife with a towel!!!
He too has kept up his end of the bargain.
For that, I will gladly make him cheesecake to his hearts desire.
Now, this cheesecake recipe is literally tasted and tweaked to perfection. I started with the Best Recipe's version of a New York cheesecake (btw, that's the best cookbook out there), but then changed some things to make it better. Like the crust for instance--I like graham cracker crusts and all, but they are a tad on the sweet side for me. Enter this yummy lemony shortbread-like crust. Perfect!
THIS is the cheesecake recipe you've been waiting for. Give it a go. :)
Cheesecake with Glazed Fresh Berries1 c. flour
¼ c. sugar
1 tsp. lemon zest
½ c. butter, softened
1 slightly-beaten egg yolk
¼ tsp. vanilla
5 (8-ounce) packages cream cheese, softened
1/8 tsp. salt
1 ¼ c. granulated sugar
1/3 c. sour cream
2 large egg yolks
2 tsp. vanilla
3 tsp. lemon juice
1 tsp. lemon zest
Glazed Berry Topping
3 lbs. fresh berries (strawberries, blueberries, blackberries, raspberries, any one or combination you like)
½ c. sugar
2 Tbsp. cornstarch
1 c. fruit juice
2 Tbsp. corn syrup
Preheat oven to 400 degrees.
Prepare crust: Combine the flour, sugar and lemon zest in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Then, add the egg yolk and vanilla, mix well. Pat about 1/3 of the dough on the bottom of a 9” spring-form pan with the sides removed. Bake at 400 for about 8 minutes or until the crust starts to appear golden brown. Remove from the oven and allow the crust to cool. Now, butter the ides of the pan and attach the bottom (with the cooked crust). Starting at the bottom, pat the remaining dough on to the sides of the pan. It should go up about 1-2 inches.
Increase oven to 500 degrees.
Filling: In a large mixing bowl, cut cream cheese into cubes and then beat until smooth; add salt and sugar a little at a time while mixing, keeping speed on the mixer at medium-low. Scrape the bowl; add the sour cream, lemon juice, lemon zest, and vanilla and beat on low for about 1 minute or until well-combined. Scrape the bowl; add the egg yolks, beating well on medium-low until well-combined (about 1 minute). Scrape the bowl; add the eggs, two at a time, beating thoroughly on medium-low and scraping the bowl between additions. Pour into crust; and bake for 10 minutes. Without opening the oven door, reduce oven temperature to 200 degrees and bake until the cheesecake registers ~ 150 degrees with an instant-read thermometer. This should take about 1 ½ hours and the middle should be mostly set (when the pan is gently moved, the center will jiggle slightly).
Remove from the oven and cool on a wire rack for about 3 hours. Run a paring knife between the cake and the pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours but up to 4 days. Let the cake come to room temperature before serving (take out of the fridge about 30 minutes before desired time).
Topping: Combine the sugar and the cornstarch together in a small bowl. Dissolve the sugar-cornstarch mixture with the fruit juice in a small saucepan. Cook until thickened; stir in the corn syrup. Bring back to a boil and remove from heat. Cool.
Prepare the berries by washing and slicing them if desired. Dry them. Place them in a large bowl and poor about ½ to ¾ of the glaze over the berries and gently toss to coat. Arrange on top of the cheesecake and enjoy. J
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